Sopa de Ajo (Spanish Garlic Soup) Recipe
Sopa de Ajo, or Spanish Garlic Soup, is a traditional, warming dish featuring sautéed garlic and stale bread simmered in flavorful chicken or vegetable broth, enriched with smoky paprika and finished with delicate egg ribbons. This rustic soup is quick to prepare and perfect for a comforting meal packed with deep, savory flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
Soup Base
- 1/4 cup olive oil
- 8 to 10 large cloves garlic, very thinly sliced
- 4 ounces stale bread, torn or thinly sliced
- 1 tablespoon smoked paprika (pimentón)
- 6 to 7 cups chicken stock or vegetable broth
Egg Ribbon
- 4 large eggs, whisked
Seasoning
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil and sauté the garlic: In a large stockpot over medium heat, warm the olive oil. Add the thinly sliced garlic and sauté for 2 to 3 minutes, stirring occasionally, until the garlic is fragrant and just golden but not browned.
- Add smoked paprika and bread: Stir in the smoked paprika to coat the garlic evenly. Add the torn or sliced stale bread and toss to coat evenly in the garlic oil. Cook for about 3 more minutes while stirring frequently.
- Simmer the soup: Pour 6 cups of chicken stock into the pot and stir to combine. Use a wooden spoon to gently break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
- Create egg ribbons: While stirring the soup slowly in a circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
- Adjust consistency and season: If you prefer a thinner soup, add up to 1 additional cup of stock. Taste the soup and season with salt, pepper, and additional smoked paprika as desired.
- Serve hot: Ladle the soup into bowls and enjoy immediately while it is hot and fragrant.
Notes
- Use stale bread for authentic texture and flavor absorption; day-old or slightly dried bread works best.
- Be careful not to let the garlic brown too much as it can turn bitter.
- Vegetarian version can be made by using vegetable broth instead of chicken stock.
- The whisked eggs added at the end create a silky texture; pour slowly while stirring gently to avoid large clumps.
- You can garnish with fresh parsley or a drizzle of extra virgin olive oil for added flavor.
Keywords: Sopa de Ajo, Spanish Garlic Soup, garlic soup, paprika soup, traditional Spanish recipe, quick soup, rustic soup
